JP2016192958A - Edible spread - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a spread having proper hardness and texture, capable of maintaining an emulsion state stable as the spread, even when not using hardened oil, PGPR or whey derived from an animal as a raw material.SOLUTION: In a spread, segregated soybean milk is used as a water phase component, high-melting point segregated palm oil is used as a high-melting point component in mixed fat, and an ethanol insoluble part of segregated lecithin is used as an emulsifier.SELECTED DRAWING: Figure 2

Description

  The present invention relates to a spread having a low content of trans fatty acids and chemically synthesized emulsifiers.

  In developed countries, consumption of spreads (eg, margarines) on bread etc. has been stagnant. The background to this is the growing consumer health awareness. Margarines are known to be W / O type emulsified foods in which aqueous particles are dispersed in an oil continuous phase, as in butter (see, for example, Non-Patent Document 1). However, unlike butter, margarine can control the ratio of oil phase component and aqueous phase component by examining the type of emulsifier, etc., so it is possible to significantly reduce the fat content in the spread, for example. is there.

  Therefore, originally, spreads such as margarine should be evaluated as healthy foods that can prevent excessive intake of calories, but there are problems as shown below, and such evaluations have been obtained. No.

  One problem is that spreads such as margarine are rich in trans fatty acids. This is due to the use of partially hydrogenated hydrogenated oil containing trans fatty acids and ruminant-derived raw materials in the spread manufacturing process. Since trans fatty acids increase bad cholesterol, neutral fat, insulin resistance, etc., harmful effects that promote hypertension, diabetes, heart disease, etc. are problematic. Therefore, as a method for producing a high-quality spread that does not use partially hydrogenated hydrogenated oil or the like, there is a production method using a high melting point fractionated palm oil obtained by temperature fractionating palm oil and a wax component ( For example, see Patent Document 1).

  As an emulsifier used in the production of spreads, PGPR (polyglycerin condensed ricinoleic acid ester) is widely used in various processed foods in Japan because it is excellent in stabilizing W / O emulsions. By using PGPR, which is a strong emulsifier, there is a method for producing a spread of margarines and the like having appropriate plasticity with natural low melting point oils and fats without using a high melting point hardened oil (for example, Patent Document 2). reference). However, PGPR has been tested in animals and humans by projects such as the United Nations. For example, ADI (permissible daily intake) is set to 7.5 mg per kg body weight.

  In addition, as another problem when manufacturing spreads such as margarine, because it contains ingredients derived from milk (milk) such as whey in the water phase ingredients, it is impossible to completely suppress the occurrence of milk allergies in consumers There is also a problem.

JP 2006-129819 A JP 2008-125358 A

Satoshi Fujita "Edible fats and oils-their use and fats and fats foods" Koshobo 2000

  In view of the above problems, it is possible to achieve a stable W / O emulsified state as a spread without using hardened oil, PGPR and animal-derived whey as raw materials, and having appropriate hardness and texture, and There is the problem of producing spreads with low trans fatty acid content.

  The present invention for solving the above problems is a spread using fractionated soymilk as an aqueous phase component, using high melting point fractionated palm oil as a high melting point component of a mixed fat and oil, and using an ethanol-insoluble part of fractionated lecithin as an emulsifier.

  The fractionated soymilk has a solid content of 0.52 wt% to 2.08 wt%, the high melting fractionated palm oil content of 18.88 wt% to 23.67 wt%, and the fractionated lecithin The content of is preferably 1.20 wt% to 1.70 wt%.

  The spread according to the present invention uses fractionated soymilk as an aqueous phase component, uses high melting point fractionated palm oil as a high melting point component of mixed fats and oils, and uses an ethanol-insoluble part of fractionated lecithin as an emulsifier. That is, fractionated soymilk is used in place of ingredients of milk-derived components such as whey as an aqueous phase component, and PGPR or the like with an upper limit of intake (ADI) is not used as an emulsifier, but fractionated lecithin is used instead. Used as a fat and oil raw material, high melting point fractionated palm is used instead of hydrogenated oil. Therefore, since it manufactures only with the pure plant raw material which has soybean as a main, the occurrence frequency of the consumer allergy derived from cows, such as milk protein, can be suppressed. Moreover, the flavor and nutritional value of a soybean can be added to margarines by using the fractionated soymilk-derived component. And since the margarine etc. containing the spread concerning this invention contain almost no trans fatty acid, they do not bring the harm caused by a trans fatty acid with respect to the consumer of this spread.

It is the table | surface which compared the component of each main fats and oils. It is a table | surface which shows the manufacturing conditions and evaluation of the manufactured spread. It is a table | surface which shows the manufacturing conditions and evaluation of the manufactured spread. It is a table | surface which shows the manufacturing conditions and evaluation of the manufactured spread. It is a table | surface which shows the manufacturing conditions and evaluation of the manufactured spread. It is a table | surface which shows the manufacturing conditions and evaluation of the manufactured spread. It is a table | surface which shows the manufacturing conditions and evaluation of the manufactured spread. It is a table | surface which shows the manufacturing conditions and evaluation of the manufactured spread. It is a table | surface which shows the ratio with respect to the spread whole quantity of the fats and oils component which is one of the raw materials which comprise a spread. It is a table | surface which shows the ratio with respect to the spread whole quantity of the fats and oils component which is one of the raw materials which comprise a spread. It is a table | surface which shows the ratio with respect to the spread whole quantity of the emulsifier which is one of the raw materials which comprise a spread. It is a table | surface which shows the ratio with respect to the spread whole quantity of the emulsifier which is one of the raw materials which comprise a spread. It is a table | surface which shows the ratio with respect to the spread whole quantity of the water phase component which is one of the raw materials which comprise a spread. It is a table | surface which shows the ratio with respect to the spread whole quantity of the water phase component which is one of the raw materials which comprise a spread. It is a table | surface which shows the ratio with respect to the spread whole quantity of the water phase component which is one of the raw materials which comprise a spread.

Example 1
The fractionated soymilk is a filtrate obtained by adding gluconic acid, calcium or magnesium salt to soymilk to coagulate and precipitate the main protein, and further filtering, and includes water separation when tofu is squeezed. That is, fractionated soymilk can be produced by removing major proteins from soymilk components. For example, in the present embodiment, silk tofu is made using magnesium chloride as a coagulant, which is finely crushed and placed in a cloth bag, and the juice collected by pressing and squeezing is centrifuged. The liquid produced in this way is classified as soy milk. That is, in Example 1, this 100% concentrated fractionated soymilk is used. The fractionated soymilk stabilizes W / O emulsification, which is an emulsification type of margarines, by precipitating the main protein of normal soymilk.

Table 1 shown below shows a nutrition analysis table of the fractionated soymilk.
(Table 1) Nutritional analysis per 100g of fractionated soy milk (comparison with soy milk, silk tofu, cotton tofu and whey per 100g)

  Moreover, fractionated lecithin is obtained by changing the specific phospholipid concentration in lecithin, and is used when producing the spread according to the present invention in an ethanol-insoluble part and having a low content of phosphatidylcholine (PC). It is a lecithin and has a high content of ethanolamine lipid (phosphatidylethanolamine) and inositol lipid (phosphatidylinositol). And fractionated lecithin has the effect | action which can stabilize W / O emulsification by using when manufacturing a spread, without using PGPR. As the fractionated lecithin, for example, SLP paste F manufactured by Sakai Oil Co., Ltd. can be used.

  The high melting point fractionated palm oil is generally known as palm stearin and is obtained by fractionating palm oil and selecting only the high melting point portion. What is used when manufacturing the spread which concerns on this invention is using hard palm oil-F (made by Fuji Oil Co., Ltd.). In FIG. 1, the components of various fats and oils, such as hard palm oil-F, are compared and shown.

  Below, the manufacturing process of the spread which concerns on this invention is shown.

(1) Oil Phase Preparation Step 205 g of cottonseed oil (cottonseed salad oil, red label; manufactured by Okamura Oil Co., Ltd.) is weighed and put into a 500 ml plastic beaker.

  Furthermore, 95 g of hard palm oil (Hard Palm Oil-F; manufactured by Fuji Oil Co., Ltd.) is weighed as high melting point fractionated palm oil, and 33.5 g of palm oil (refined palm oil; manufactured by Fuji Oil Co., Ltd.) is measured. Add the two oils to a 500 ml beaker containing 205 g cottonseed oil.

  Next, as an antioxidant, vitamin E (Emix-70L; manufactured by Eisai Food Chemical Co., Ltd.) is scooped up with 0.125 g with an earpick spatula, and 0.125 g of vitamin E is added to the mixture in the 500 ml beaker.

  After adding the antioxidant, Emulsy HRO (manufactured by Riken Vitamin Co., Ltd.) is added as a monoglyceride. Since the Emulsy HRO is waxy, the Emulgy HRO is scraped off with a stainless steel spatula, and 0.5 g of the Emulsy HRO attached to the spatula is weighed.

  After adding Emulsy HRO, 7.2 g of SLP-Paste-F (manufactured by Sakai Oil Co., Ltd.) is weighed and added as an emulsifier. At this time, since SLP-Paste-F is a liquid having viscosity, an appropriate amount is first weighed for a glass beaker, and the added amount is calculated from the decrease in weight before and after the addition.

  After adding SLP-Paste-F as an emulsifier, 1 g of butter oil (MS-10218; manufactured by T & M Co.) is added. Here, an appropriate amount of butter oil is first weighed for the glass beaker, and the amount added is calculated from the decrease in weight before and after the addition. The weight of the oil phase mixture after adding the butter oil will be 68% of the total weight of the spread produced.

  The oil phase mixture is heated to 60 to 70 degrees by a microwave oven to be completely mixed and dissolved, and then cooled to 60 to 65 degrees. A 1 L empty glass beaker is kept warm in a 60 to 65 degree hot water bath in advance, and the whole amount of the cooled oil phase mixture is transferred into it and kept warm as it is. The hot water bath of the glass beaker is kept at a constant temperature by a rectangular parallelepiped container having a length of about 30 cm, a width of 30 cm, and a height of about 30 cm.

(2) Aqueous Phase Preparation Step Weigh 150 g of the fractionated soy milk that is the main raw material of the aqueous phase and place it in a 500 ml plastic beaker. Further, 8 g of salt, 0.3 g of xanthan gum (manufactured by Omiya Foods Co., Ltd.), and 2.6 g of tapioca starch (starch acetate; manufactured by J-Oil Mills) are weighed with a measuring cup and mixed in a powder state.

  The powder mixture in the measuring cup is added little by little to the fractionated soymilk in a 500 ml plastic beaker. After stirring and mixing, the mixture is heated and dissolved to the boil in a microwave oven, and then the aqueous phase mixture is heated to 60 to 65 degrees. Allow to cool.

(3) Emulsification step After cooling the aqueous phase mixture to 60 to 65 degrees, immediately add the aqueous phase mixture to the oil phase mixture little by little. At that time, the oil phase mixture is stirred with a spatula. Furthermore, a handy blender is put and stirred for about 20 seconds to promote finer emulsion particles. During this time, the temperature is always kept at 60 to 65 degrees.

(4) Kneading step An empty 5 L round stainless steel beaker having a good thermal conductivity (size is about 18 cm in diameter × 20 cm in depth) is placed in ice water and cooled sufficiently. A resistance thermometer sensor is fixed to the bottom of the inner wall of the stainless beaker so that the temperature can be monitored at all times. In addition, a large spatula (or silicon spatula) having a total length of about 30 cm is placed so that stirring can be started immediately.

  A rectangular parallelepiped container having a size of about 30 cm in length, 30 cm in width, and 30 cm in height is prepared in advance as a hot water bath and kept warm at 33 degrees.

  While cooling the stainless steel beaker with ice water, the whole amount of the prepared emulsion is added, and immediately stirred with a spatula to start cooling. At that time, since the oil and fat solidifies and adheres to the bottom and the wall surface of the stainless beaker immediately after the start of cooling and hinders heat conduction (cooling of the spread), the stirring is always continued by peeling them off from the inner surface.

  When the temperature of the produced emulsion is lowered to 5 to 6 degrees, it is transferred to a hot water bath and then heated while stirring until the temperature of the emulsion reaches about 26 degrees.

(5) Aging step The emulsion after the kneading step is put into two 200 ml packs, covered, and aged for 24 hours in an incubator at 28.5 to 30.5 degrees. After completion of aging, place in a -30 degree freezer and store frozen. Next, transfer to a refrigerator and store at 5-10 degrees for 3 days or more to thaw and stabilize.

  In Example 1, fractionated soymilk with a concentration of 100% was mixed with 29.81% by weight of the total weight of the spread (ie, 1.04% by weight of the total weight of the spread as the solid content (dry weight)), fractionated lecithin ( SLP paste F) was used at 1.43% by weight of the total spread and high melting fractionated palm oil (hard palm oil-F) was used at 18.88% by weight of the total spread. The evaluation of the spread that can be produced as a result is shown in FIGS. As shown in FIGS. 2-8, the following six evaluations of the spread (hardness, presence / absence of liquid separation, touch, mouth melting, salt strength (salt final concentration 1.6% in all examples), The evaluation items of (flavor) were scored in 3 stages (1 point, 2 points, 3 points), and the total score was taken as the overall evaluation. 2-8, the hardness is evaluated by using a rheometer “RHEOTECH” manufactured by Rheotech Co., Ltd., and inserting the φ1 cm adapter into the manufactured spread at a speed of 6 cm / min. As a guide. The hardness range was 500 to 600 (value of commercially available margarine with about 70% lipid), 2 points otherwise, and 1 point when the liquid oil was remarkably separated and could not be measured. Regarding the liquid separation evaluation, the liquid separation on the specimen surface was visually evaluated in two stages (3 points: no separation, 1 point: a little separated, many). The tongue touch was rated on a three-point scale (3 points: good, 2 points: normal, 1 point: bad). The evaluation of melting in the mouth was a three-level evaluation (3 points: good, 2 points: normal, 1 point: bad). For the evaluation of saltiness, a three-level evaluation was made (3 points: normal, 2 points: weak, 1 point: strong). As for the evaluation of flavor, a three-level evaluation was made (3 points: good, 2 points: normal, 1 point: bad).

  Margarine, which was a spread that could be manufactured, had a hardness of 520 and an evaluation of hardness of just 3 points, and in the case of commercially available margarines, the value was the same as that of corn soft (Meiji Seika Co., Ltd.) having a fat content of 64%. Further, there was no separation of the liquid, and the tongue touch and mouth melt were good. As for the taste, the amount of salt used was 1.6% by weight, and the saltiness was small and the emulsion was in a good W / O emulsified state. Furthermore, there was no mechanical unpleasant flavor, and the overall evaluation was a perfect score of 18 points. In addition, the trans fatty acid value is 0.10 g / 100 g, and this value is consistent with international standards capable of displaying “not including” the trans fatty acid. The trans fatty acid content was requested to be analyzed by the Food Analysis and Development Center (SUNATEC), and the analysis methods for trans fatty acid, saturated fatty acid and cholesterol are all based on gas chromatographic methods. The saturated fatty acid value is calculated based on a quantitative method according to AOAC-996.06 and AOCS-Ce1h-05. In this example, the maximum temperature during heating of the oil phase component is 60 to 65 degrees, and the duration is about 10 to 15 minutes. Therefore, no new trans fatty acid is generated by heating the oil phase component. Further, Comparative Examples 3-1 and 3-2 described later using emulsifier PGPR used as a raw material for general margarine production, or Comparative Examples 2-1, 2-2, and 2-3 using hardened oil, and In comparison, the evaluation of the texture as margarine is not inferior at all.

(Comparative Example 2-1)
Example (1) of oil phase preparation step of Example 1 Example of using about 18.88% by weight of hardened oil as shown in FIG. 9 instead of hard palm oil-F as the high melting point fat. It is. That is, compared with Example 1, as a high melting point fat, a partially hydrogenated hydrogenated oil (manufactured by Ueda Oil Co., Ltd .: soybean oil 42 (trans fatty acid value is 43.2 g / 100 g)) containing a large amount of trans fatty acid is spread. 18.88% by weight of the total weight was used. Partially hydrogenated hydrogenated oils are rich in trans fatty acids and are frequently used in margarine production. The other production conditions were the same as in Example 1. The resulting spread, i.e., margarine, had insufficient hardness and low texture evaluation, and the overall evaluation was 6 points as shown in FIG. Further, the trans fatty acid content was about 8.16 g / 100 g, which was a value much higher than the trans fatty acid content 0.1 g / 100 g of the spread in Example 1.

(Comparative Example 2-2)
Example (1) In the oil phase preparation step of Example 1, not as hard palm oil-F but as a high melting point oil and fat, as shown in FIG. It is. That is, compared with Example 1, partially hydrogenated hardened oil (manufactured by Ueda Oil Co., Ltd .: soybean hardened oil 42 (trans fatty acid value is 43.2 g / 100 g)) as a high melting point fat is 25.83 of the total amount. % By weight was used. About the part which the total amount of high melting point oil increased from Example 1, it reduced by the amount each proportionally distributed liquid oil and coconut oil, respectively, and was made the same as the total amount of fat raw material. The other production conditions were the same as in Example 1. As a result, the spread, i.e., margarine, as shown in FIG. 2, was good in both hardness and texture evaluation and had a total evaluation of 18 points, but the content of trans fatty acid was 11.16 g / 100 g. Thus, the content of trans fatty acid in the spread in Example 1 was much higher than 0.1 g / 100 g.

(Comparative Example 2-3)
In the example of (1) oil phase preparation step of Example 1, in the case of using 29.81% by weight of the hardened oil as a high melting point fat as shown in FIG. 9 instead of hard palm oil-F. is there. That is, compared with Example 1, as a high melting point fat, partially hydrogenated hardened oil (manufactured by Ueda Oil Co., Ltd .: soybean hardened oil 42 (trans fatty acid value is 43.2 g / 100 g)) is 29. 81% by weight was used. About the part which the total amount of high melting point oil increased from Example 1, it reduced by the amount each proportionally distributed liquid oil and coconut oil, respectively, and was made the same as the total amount of fat raw material. The other production conditions were the same as in Example 1. As a result, the spread produced, that is, margarine, had a hardness as high as 728, as shown in FIG. The trans fatty acid content was about 12.88 g / 100 g, which was a value much higher than the trans fatty acid content 0.1 g / 100 g of the spread in Example 1.

(Comparative Example 3-1)
In Example 1 (1) oil phase preparation step, PGPR (SY Glyster CR-ED; Sakamoto Yakuhin Kogyo Co., Ltd.) is used as the emulsifier, instead of SLP-Paste-F, as shown in FIG. This is an example of using 286% by weight. Since SY Grister CR-ED is a liquid with viscosity, first, an appropriate amount is weighed for a glass beaker, and the total weight is weighed. About the part which the total amount of the emulsifier decreased from Example 1, the amount of cottonseed oil which is liquid oil was increased by that amount, and it was made the same as the total amount of fats and oils raw materials. The other production conditions were the same as in Example 1. As a result, the manufactured spread, that is, margarine, had a hardness of 482 and was slightly softer than the spread of Example 1 (hardness evaluation 2), but the texture, mouthfeel, and saltiness were poor in the texture evaluation, As shown in FIG. 2, the overall evaluation was 14 points.

(Comparative Example 3-2)
In Example 1 (1) oil phase preparation step, PGPR (SY Glyster CR-ED; Sakamoto Yakuhin Kogyo Co., Ltd.) is used as the emulsifier, instead of SLP-Paste-F, as shown in FIG. This is an example of using 572% by weight. About the part which the total amount of the emulsifier decreased from Example 1, the amount of the cottonseed oil of liquid oil was increased by that amount, and it was made the same as the total amount of fats and oils raw materials. The other production conditions were the same as in Example 1. The resulting spread, i.e., margarine, has a hardness of 534, almost the same as in Example 1 (hardness evaluation 3), except that PGPR with an upper limit of intake (ADI) is used. The texture evaluations were all 10,000 points, and the overall evaluation was 18 points as shown in FIG.

Example 4
In the (2) aqueous phase preparation step of Example 1, in order to make the fractionated soymilk the same solid content weight% as in the case of the fractionated soymilk of 100% concentration, it was diluted 2.75 times as an aqueous phase component, and FIG. As shown, ground tofu was used for 29.81% by weight of the total amount. The other production conditions were the same as in Example 1. The resulting spread, i.e., margarine, had sufficient hardness in comparison with the margarine of Example 1 using fractionated soymilk, but among the evaluation items of texture, the touch and mouth melt were inferior with a score of 2. As shown in FIG. 2, the overall evaluation was 16 points. Therefore, from this example, it was necessary to grind the tofu sufficiently to improve the touch.

(Comparative Example 5)
In (1) oil phase preparation step of Example 1, as an emulsifier, not an SLP-paste-F, but an unsorted lecithin product (SLP-paste SP; manufactured by Riken Vitamin Co.) as shown in FIG. This is an example when 1.04% by weight of the weight is used. Since the SLP-paste SP is a liquid having viscosity, an appropriate amount is first weighed for a glass beaker, and the amount added is calculated from the decrease in weight before and after the addition. The other production conditions were the same as in Example 1. The resulting spread, i.e., margarine, had a hardness of 454, insufficient hardness and a rating of 2, and liquid separation was also observed. The emulsification was not sufficient and unstable, and as a result, saltiness was felt strongly. As shown in FIG. 2, the overall evaluation was 13 points. In Examples 10-1 to 10-5, which will be described later, the mixing ratio of two types of lecithin having mutually opposite properties of an ethanol insoluble part and an ethanol soluble part was examined, but a difference was born.

(Comparative Example 6-1)
In Example 1, (1) oil phase preparation step, not the hard palm oil-F but the coconut oil is used as the high melting point oil and fat in an amount of 25.54% by weight of the total amount. That is, as shown in FIG. 9, unlike Example 1, 95 g of coconut oil was used instead of 95 g of high melting point fractionated palm oil, and used in addition to 33.5 g of coconut oil (total weight ratio 6.66%). Therefore, in this comparative example, coconut oil was 25.54% by weight in the total weight of the spread. The other production conditions were the same as in Example 1. The resulting spread, i.e., margarine, was unstable in emulsification, remarkably separated, soft in hardness, did not become a product, and the overall evaluation was 6 points as shown in FIG.

(Comparative Example 6-2)
In the (1) oil phase preparation step of Example 1, as a high melting point oil and fat, as shown in FIG. 9, instead of hard palm oil-F, palm oil was used for 18.88% by weight of the total weight of the spread. It is an example. The other production conditions were the same as in Example 1. The resulting spread, i.e., margarine, was unstable in emulsification, remarkably separated, soft in hardness, did not become a product, and the overall evaluation was 6 points as shown in FIG.

(Comparative Example 7-1)
In the (2) aqueous phase preparation step of Example 1, as shown in FIG. 13, water is used as the aqueous phase component, as shown in FIG. 13, instead of fractionated soymilk. The other production conditions were the same as in Example 1. As a result, the produced spread, i.e., margarine, showed separation of liquid oil, but other evaluation items were good. And although comprehensive evaluation was 16 points | pieces as shown in FIG. 3, the spread of this comparative example was a level difficult to implement | achieve as a product by isolation | separation of liquid oil.

(Comparative Example 7-2)
In the example of (1) (2) aqueous phase preparation step of Example 1, in the case of using 29.81% by weight of the total weight of the soy milk diluted 2.75 times not fractionated as the aqueous phase component instead of fractionated soy milk. is there. The other production conditions were the same as in Example 1. The resulting spread, i.e., margarine, was unstable in emulsification, remarkably separated, soft in hardness, did not become a product, and the overall evaluation was 6 points as shown in FIG. From this comparative example, it could be estimated that the main protein (glycinin etc.) of the unsorted soymilk is an inhibiting factor during W / O emulsification.

(Examples 8-1 to 8-5)
Similar to the (2) aqueous phase preparation step of Example 1, fractionated soymilk is used as the main raw material of the aqueous phase. Further, as shown in FIG. 13, the fractionated soymilk used is diluted with water or concentrated with a rotary evaporator. This is an example. That is, in Example 8-1, the 100% -concentrated fractionated soymilk used in Example 1 was diluted 4-fold, and 150 g of this diluted fractionated soymilk (ie, 25% -concentrated fractionated soymilk) 29.81% by weight) is used as the main raw material of the aqueous phase. In Example 8-2, the 100% concentrated fractionated soymilk used in Example 1 was diluted twice, and 150 g of this diluted fractionated soymilk (ie, 50% concentrated fractionated soymilk) was 29. 81% by weight) is used as the main raw material of the aqueous phase. Example 8-3 is the same example as Example 1. In Example 8-4, the 100% -concentrated fractionated soymilk used in Example 1 was concentrated twice, and 150 g of this concentrated fractionated soymilk (that is, 200% -concentrated fractionated soymilk) was 29. 81% by weight) is used as the main raw material of the aqueous phase. In Example 8-5, the 100% -concentrated fractionated soymilk used in Example 1 was concentrated three times, and 150 g of this concentrated fractionated soymilk (ie, 300% -concentrated fractionated soymilk) was 29. 81% by weight) is used as the main raw material of the aqueous phase. Here, since the solid weight% of the fractionated soymilk is 3.5% by weight, the solid matter in 150 g of the fractionated soymilk in each of Examples 8-1, 8-2, 8-3, 8-4, and 8-5. The weight% (overall weight ratio) is 0.26 wt%, 0.52 wt%, 1.04 wt%, 2.08 wt%, 3.12 wt%, as shown in FIGS. is there. The other production conditions were the same as in Example 1. As a result, the spread of each example that could be manufactured, that is, the overall evaluation of margarine, was 15 points for Example 8-1, 18 points for Examples 8-2, 8-3, and 8-4 (full score), and Example 8 -5 was 16 points. Therefore, it can be judged that the range of the solid content of the fractionated soymilk is preferably in the range of 0.52 wt% to 2.08 wt% in terms of solid weight%.

(Examples 9-1 to 9-5)
The optimal content of hard palm oil-F was examined using Examples 9-1 to 9-5. That is, in the (1) oil phase preparation step of Example 1, this is an example verified by changing the weight ratio of the hard palm oil-F to the total weight of the spread. In each of Examples 9-1, 9-2, 9-3, 9-4, and 9-5, the weight ratio of the hard palm oil-F to the total weight of the spread is as shown in FIGS. They are 9.42% by weight, 14.11% by weight, 18.88% by weight, 23.67% by weight and 28.30% by weight, respectively. Note that Example 9-3 is the same example as Example 1. In Examples 9-1 to 9-5, for the adjustment of the content of hard palm oil-F, the oil is allocated to cottonseed oil and coconut oil in a proportional distribution (95: 33.5) and increased or decreased, respectively. The total amount of phase components was the same. The other production conditions were the same as in Example 1. As a result, the spread of each example produced, that is, the overall evaluation of margarine, as shown in FIGS. 4 to 5, is 6 points for Example 9-1, 12 points for Example 9-2, and 9- 3 was 18 points (full score), Example 9-4 was 17 points, and Example 9-5 was 14 points. Therefore, it turned out that the range of content of hard palm oil-F which is high melting point fractionated palm oil is preferable in the range of 18.88 weight%-23.67 weight%.

(Examples 10-1 to 10-5)
Examples 10-1 to 10-5 are SLP-paste F having an ethanol-insoluble part and a low phosphatidylcholine (PC) content, and an ethanol-soluble part and a high phosphatidylcholine (PC) content. It is the Example which examined the mixing ratio with SLP-PC70 (made by Sakai Oil Co., Ltd.) which is a lecithin, and confirmed the effectiveness of using SLP-paste F in manufacture of the spread which concerns on this invention.

  As shown in FIG. 12, the weight ratio of lecithin emulsifier (total of SLP-paste F and SLP-PC70) to the total spread weight was fixed at 1.43% by weight, and Example 10-5 (Example The difference between each of the examples was made by making up for the difference between the SLP-paste F content (1.43% by weight) of SLP-PC70 (which is the same example as 1). The other production conditions were the same as in Example 1. Since SLP paste-PC70 is viscous and waxy, the total amount of SLP paste-PC70 was first measured and then removed by tweezers. The amount added from the decrease in SLP paste before and after the addition-PC 70 is calculated. Ratio of SLP-paste F to SLP-paste SP in each Example 10-1, 10-2, 10-3, 10-4, 10-5 (SLP-paste F wt% / SLP-paste SP wt%) Are 0.0 / 1.43, 0.36 / 1.07, 0.72 / 0.72, 1.07 / 0.36, and 1.43 / 0.0, respectively. As a result, as shown in FIGS. 5 to 6, the spread of each example that could be manufactured, that is, the overall evaluation of margarine, was 11 points for Example 10-1, 16 points for Example 10-2, and 10-3 for Example. Was 17 points, Example 10-4 was 18 points (full score), and Example 10-5 was also 18 points (full score). Therefore, it was found that the ratio of SLP-paste F to SLP-paste SP is better as the former is larger. The allowable range from the evaluation result (SLP-PC70 / SLP-paste F) is 0.5 or less.

(Examples 11-1 to 11-5)
In Example 1 (1) oil phase preparation step, only SLP-paste F, which is a fractionated lecithin in an ethanol-insoluble part, was used as an emulsifier, and an appropriate weight% was examined with respect to the total weight of the spread. As shown in FIG. 12, the weight ratio of the SLP-paste F to the total spread weight in Example 11-1, Example 11-2, Example 11-3, Example 11-4, and Example 11-5 is as shown in FIG. They are 0.85% by weight, 1.20% by weight, 1.43% by weight, 1.70% by weight and 2.00% by weight, respectively. Note that Example 11-3 is the same example as Example 1. In each Example 11-1, Example 11-2, Example 11-3, Example 11-4, and Example 11-5, for adjusting the content of SLP-paste F, cottonseed oil, hard palm oil- It was made the same as the total amount of oil phase component by allocating to F and coconut oil by proportional distribution (205: 95: 33.5) and increasing or decreasing respectively. The other production conditions were the same as in Example 1. As a result, as shown in 6-7, the spread of each example that could be manufactured as a result, that is, the overall evaluation of margarine, was 16 points for Example 11-1, Example 11-2, Example 11-3, Example 11 -4 was a perfect score of 18 points, and Example 9-5 was 16 points. Therefore, it turned out that the range of content of SLP-paste F which is fractionated lecithin is preferably in the range of 1.20 wt% to 1.70 wt%.

(Comparative Example 12-1)
In Example 1 (1) oil phase preparation step, as shown in FIG. 10, white liquid oil (soybean oil) is used instead of 205 g of cottonseed oil as a liquid oil. , And 40.7372% by weight of the total amount. Other manufacturing conditions were manufactured under the same conditions as in Example 1 as shown in FIGS. As a result, the manufactured spread, that is, margarine, was inferior by 2 points in terms of tongue touch and meltability in comparison with the margarine of Example 1, and the overall evaluation was 16 points as shown in FIG.

(Comparative Example 12-2)
In Example 1 (1) oil phase preparation step, as a liquid oil, as shown in FIG. 10, 205 g of rapeseed oil is used instead of 205 g of cottonseed oil, and rapeseed oil is 40.7372 wt. %. Other manufacturing conditions were manufactured under the same conditions as in Example 1, as shown in FIGS. The resulting spread, i.e., margarine, was inferior by two points in terms of touch and melting in the mouth as compared to the margarine of Example 1, as shown in FIG. 8, and the hardness was soft and insufficient. . The overall evaluation was 15 points.

(Comparative Example 12-3)
When (1) oil phase preparation step of Example 1 uses 0.5 g of Emulgy A (manufactured by Riken Vitamin Co., Ltd.) having an iodine value of 2 as monoglyceride instead of 0.5 g of Emuldi-HRO as shown in FIG. In this example, Emulsy A is 0.0994% by weight of the total amount. Other manufacturing conditions were manufactured under the same conditions as in Example 1, as shown in FIGS. As a result, the produced spread, that is, margarine, was almost the same as that of the margarine of Example 1, but some liquid oil was separated and the flavor was inferior. As shown in FIG. 8, the overall evaluation was 15 points. Therefore, as monoglyceride, it was judged that the use of Emulge-HRO having a higher iodine value than that of Emulgie A was preferable in producing the spread according to the present invention.

  Since the spread according to the present invention has a very low trans fatty acid content and is produced from a pure vegetable raw material, the spread according to the present invention is useful for preventing obesity of consumers of consumers and preventing adult diseases.

Claims (2)

  Spread using fractionated soymilk as the water phase component, using high melting point fractionated palm oil as the high melting point component of the mixed fat and oil, and using the ethanol-insoluble part of fractionated lecithin as the emulsifier.   The fractionated soymilk has a solid content of 0.52 wt% to 2.08 wt%, the high melting fractionated palm oil content of 18.88 wt% to 23.67 wt%, and the fractionated lecithin The spread according to claim 1, wherein the content of is 1.20% by weight to 1.70% by weight.

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